well, the book is called sauces, classical anbd contemporary. It is the best book I have ever seen on this particular subject. the guy goes far into the depth of sauce making and definition, not to mention the recipes, and it is quite a good read as far as keeping you interested goes, I highly reccomend this to anyone willing to look at it. Your public library should have it(and youd personal library should too:)), if your city is big enough...they did, after all, in peterborough.
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1/4/02 at 1:04pm